Recipes of zenzai of janesefoodsupplies.com

Enjoy a moment of relaxation with the aroma of toasted rice cakes and the delicate flavor of chunky red-bean paste

• 10 1/2 oz azuki beans
• 10 1/2 to 12 2/3 oz sugar
• Water

1. Leave the azuki beans in plenty of cold water over night. Place both the beans and the water in which they were soaked in a pot, and bring to the boil over a high heat. When it comes to the boil, add some cold water. When the water starts to boil again, drain the beans on a sieve.



2. Fill a pot with plenty of water, and add the azuki beans. Simmer over a low heat for about 2 hours while skimming off foam. When the beans are so soft that they can be crushed with your fingertips, remove from the heat.



3. Cover the pot partially with the lid, and pour only the simmering liquid into a bowl while holding back the beans with the lid.



4. Place the pot over the heat again. Add the sugar and simmer while stirring until all the liquid is gone. The quantity of the sugar to be added depends on how sweet you want the paste to be. If you intend to preserve the paste, spread it on a tray after boiling and let stand until cool.

• 11 1/6 oz chunky sweet red-bean paste
• 1 2/3 U.S. cups azuki beans simmering liquid
• Cut rice cakes

1. Place the sweet red-bean paste (Refer the recipe of read bean paste) and the azuki beans simmering liquid in a pot (one serving: 3 1/3 oz liquid per 2 4/5 oz paste). Boil briefly.





2. Cut the rice cakes in the pot, and mix with the sweet red-bean paste lightly. Arrange in individual bowls.